Chocolate cupcakes

We fancied doing a bit of baking while waiting in for a delivery recently so needed to do something we had all the ingredients for in the store cupboard. Rather than doing anything too plain we tried these chocolate cupcakes which have a tangy lemon butter cream. They were supposed to be butterfly cakes where you cut the top off before adding the buttercream then popping the lid back on top to look like a butterfly but I simplified it a bit instead.

Method

Preheat the oven to 180C / 170C Fan and prepare the baking tin

Add all the ingredients to a mixing bowl

One at a time, get your child to weigh the sugar and flour into a bowl then add in to your large bowl.

Weigh the butter, cut into a few pieces before adding to your bowl.

Get your child to crack the eggs into a small bowl before adding to your mixture.

Spoon the cocoa powder into the mixing bowl.

Mix everything together until the mixture is smooth

Melt the chocolate – we normally pop it in the microwave but you can do it in a bowl over some simmering water. Add it to your mixture

Cook the cupcakes

Divide the mixture equally between your cases then pop your baking tray in the oven.

Bake for 15 minutes or until they are cooked and springy to touch. Transfer to a wire rack to and leave to cool.

Make the icing

Get your child to weigh the butter then either beat it with a wooden spoon or pop in your mixer until it is pale and fluffy.

Weigh the icing sugar into a bowl then gradually add to your butter, mixing all the time.
Add the rind from your lemon and the lemon juice, beating well.

Finish the chocolate cupcakes

To save time, we just piped the icing straight on to the top of the cooled cupcakes. If you want to make butterfly cakes use a serrated knife to cut the top off each cake then cut each cake top in half. Add the butter cream to the cake then get your child to help you push the two pieces of cake top into the icing to form a butterfly.